Teriyaki Chicken Drumstick Rice

Name: Teriyaki Chicken Drumstick Rice
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 Chicken leg; 1/2 Broccoli; 3 pieces asparagus; A carrot; 5g brown sugar; 10g honey; 3g salt; 15ml Japanese soy sauce; 5g Fuel consumption; 10ml Japanese Sake; 10ml Rice wine; 2g sesame oil

by Lace food

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Teriyaki chicken drumsticks can be eaten not only at Japanese food stores or Yoshinoya, but also at home. You can make it in a single pan. You don’t need a drop of oil. You can use its own fat with the chicken skin facing down. Don’t take the soup too dry. The teriyaki sauce is delicious on white rice and hot-cooked vegetables. I wish everyone a good appetite!

Teriyaki Chicken Drumstick Rice

1. Chicken leg boneless

2. Use toothpicks or forks to make some small holes to make it more delicious when marinated

3. All seasonings except sesame seeds are mixed into a bowl of sauce

4. Pour the prepared sauce into the chicken thighs

5. Marinate for more than 2 hours after a little massage

6. Put a little oil in the pan, put the chicken skin down in the pan and fry the chicken thighs until the sides change color

7. Pour in the sauce from the marinating chicken thighs, cook on medium-low heat for 10 minutes, until the sauce thickens, then turn off the heat

8. Cut broccoli into cubes, cut asparagus into sections, slice carrots and cut into the shape you like with a sharpener, add water, a little oil and salt in a pot, blanch the vegetables and remove them.